White homemade bacon rolled with half garlic-free rind

White homemade bacon rolled with half garlic-free rind

The Pancetta Casereccia Bianca with rind and without garlic from Salumificio Pedrazzoli is obtained from pork meat coming from the same farms of the Pedrazzoli family. It is the simpler version of the Pancetta Casereccia Nera, much more delicate, and is suitable for all those who love cured meats that are not too contrasting and strong in flavor.

To obtain this product, the central part of the pig's belly is used, trimmed and skinned. The piece is then dry-salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into a natural casing and tied by hand and is placed to mature for at least 30 days in cool environments.

ITS HISTORY

Pancetta has ancient historical origins dating back to the time of the Roman Empire when it was given to legionnaires in slices every three days. In later periods, it was also a means of payment, as in the Longobard period, when bricklayers at the beginning of the seasonal work were paid with cuts of pancetta.

White homemade bacon rolled with half garlic-free rind: How is it produced

Salumificio Pedrazzoli, Lombardy

Ingredients White homemade bacon rolled with half garlic-free rind

Pancetta di suino, sale marino, destrosio, spezie; antiossidante: ascorbato di sodio; conservanti: nitrato di potassio, nitrito di sodio.

Allergeni: nessuno

Shelf-life: 120 giorni

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 530kcal / 2217kj
Grassi: 52,2g di cui saturi 17,11g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 15,1g
Sale: 3g